The home cook book

this with half the mayonnaise, unmold the tomato into a round dish, put the salad in the centre, and garnish with pineapple leaves and thin slices of pineapple, cut with a scalloped cutter into crescent shapes. [For illustration, see Plate XVIL] FANCY VEGETABLE SALAD WITH DRESSING Scrape, wash, and cut into long slices one good-sized carrot ; lay several slices over one another, and cut them into small strips like straws. Place the carrots in a saucepan, cover with boiling water, add half a teaspoon of sugar and cook until tender. Drain and set aside to cool. Cook half a pint of green peas in water with a little salt ; when done, drain and add them to the carrots. Add to these half a pint of fine-cut boiled potatoes, half a pint of finely shaved cabbage, two fine-cut boiled beets, and three fine-cut hardboiled eggs. Make the salad dressing as follows : Put the yolks of three eggs into a bowl, set in cracked ice, stir three minutes, adding slowly one cup of oil while stirring constantly. Then add one teaspoon of salt, one teaspoon of English mustard, and, as the dressing thickens, add slowly one tablespoon of white vinegar, one tablespoon of finechopped onion and capers, one tablespoon of tarragon vinegar, and half a pint of whipped cream. IVIix half of this dressing with the vegetables, dress the salad in the centre of a salad dish, cover it with the remaining dressing, and garnish with fine-Chopped beets, the whites of hard-boiled eggs, caviare, and put a small bunch of chives in the centre. [For illustration, see Plate XVIL] WALDORF SALAD This is one of the cheapest of all salads. It requires sour, crisp apples, cut in thin slices, and finely chopped celery. Blend lightly with a fine oil mayonnaise, garnish with the blanched feathery tops of the celery and scatter with halves of English walnuts. See "The Boon of an Apple Barrel," page 345- WATERCRESS SALAD Pick out sprightly, young cresses. Break off the bruised and yellowed leaves, and wash in several waters, so that it is freed from all dust, sand, clinging insects, and also from any typhoid fever germs. Remember that watercress grows in small country streams, where the water is sometimes sluggish, and there is chance of its being contaminated by bad drainage. Drop the cress lightly in a salad bowl and pour over it French dressing. Toss it with a wooden fork and spoon till all parts of the cress have taken up the dressing and serve cold. CREAM SALAD DRESSING Bring to boil in an earthen dish half a cup of vinegar, a teaspoon of salt and half a teaspoon of pepper. Beat well the yolks of two eggs, gradually add the hot vinegar, stir, and also add three tablespoons of oil or butter, half a tablespoon of mustard, a teaspoon of sugar, and, lastly, six tablespoons of cream. Keep up a vigorous stirring as each ingredient is added. MILD CREAM DRESSING